- For idli Mix curd in 1 cup of sooji very well and keep aside for 10 minutes.
- Heat a pan and allow 1 tablespoon of oil to heat. Add mustard seeds, curry leaves, turmeric, ginger green chillies and chopped vegetables. Saute for a minute and then add to the soaked batter
- Add salt and enough water to adjust the consistency of the batter. Add eno fruit salt, mix gently and pour the batter into greased idli moulds. Steam for 15 minutes on high flame
- For Vada Diane the Poha well under running water. Transfer to a big vessel. Add half cup sooji and buttermilk. Let it soak for 10-15 minutes.
- Now add the rice flour and mix well. Add salt salt, peppercorns, ginger and green chillies.
- Knead the mixture gently with your hands till you get a nice firm dough.
- Wet your palm and fingers with water and pinch out small portions from the dough. Make round balls, flatten them on your palm and creat a hole in between with your finger. Once all the Vadas are done, fry them in hot oil till golden and crispy.
- Serve idli and Vada hot with coconut chutney and sambhar.
